1. Husk the corn by starting at the top of the ear, where the hair-like silk pokes out, and peel away each leafy layer (the husks). Then remove the silk. Doing this under running water can make it a lot easier.
Now remove the kernels from the cob using a sharp knife, being careful to not cut the cob itself.
3. In a small frying pan, warm half of the olive oil and lightly sweat the 1/4 cup red onion and minced garlic for a couple of minutes over a medium low heat. Divide it amongst the four ramekins.
Using the same pan, add half of the remaining olive oil and let’s cook the corn. Turn the heat up to medium-high and add in the cup of fresh corn kernels. Cook for a couple minutes until the corn turns from yellow to gold. Divide it amongst the four ramekins.
Use the remaining olive oil to sear the tomatoes. Divide those amongst the four ramekins.
Add in the four roasted green chiles. I left them whole and just hooked the stem over the side but you could also chop them up.
Crack an egg into each ramekin then place the ramekins on a baking sheet. Bake for about 15 minutes until the whites have fully set.
Serve with chopped cilantro and salt and pepper to taste.